Ingredients
- 160 g mixed unsalted nuts, crushed
- 80 g dried cranberries, and/or candied ginger
- 100 g icing sugar
- 80 g unsalted butter
- 200 g bitter chocolate, 70%
- 80 g condensed milk
- 2 egg yolks
- 85 g port wine or rum
- 1/3 teaspoon vanilla essence
- pinch salt
- cocoa powder, for dusting
- 200 g Digestive biscuits
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Break biscuits into tiny pieces. As small as you can get them without turning them into crumbs.
Prepare your nuts by chopping into smaller pieces. Almond flakes or slivered almonds are fine as they are. If using whole almonds, hazelnuts or cashews, chop them for 1-2 seconds at speed 4. Anymore than that will make them too fine.
Add nuts & dried cranberries to cookie pieces. Drizzle half the alcohol over and toss gently but thorougly, and set aside.
Add butter to themomix and melt for 2 minutes at 50 deg on speed 2.
Roughly chop the chocolate, add to the butter and melt for 2 mins at 50 deg, speed 2.
Add egg yolks, icing sugar, condensed milk, salt, remaining alcohol and vanilla. Cook for 6 min at 50 deg on speed 2.
Allow to cool for 10-15mins. (This is important.)
Add chocolate mix to dry ingredients and mix well in a large bowl using a large spoon or spatula. Don't do this in the thermie as this will over process the ingredients.
Allow to cool for another 15 mins or so. It will be much easier to shape.
Lay two pieces of cling film on the bench and put half of the mixture on the plastic. Gently roll and form the mix into a salami shape.
As the salami begins to take shape, tie off one end of the cliing film. A sushi mat can assist in the rolling and to give a classic texture to the salami shape.
Contine rolling and squeezing until you have the length and diameter of the salami you prefer. Tie off the other end. Roll and squeeze firmly for best effect. When satisfied, put the plastic wrapped bundle into the fridge to set for 2-3 hours before dusting.
Once set, snip the knots at each end & remove plastic. Roll or dust your salami in cocoa powder. You can roll or dip the salami or use a pastry brush to help with dusting.
Wrap the coated salami in parchment paper or butchers paper to enchance the appearance when serving or gifting.
Tip
This recipe makes approx 1kg of finished product. It can make two large or 3 smaller salamis. Its easier to roll a larger one than smaller ones. Serve at room temp for maximum flavour.
The salami is easier to cut when not "fresh". This keeps well for a good two weeks in the fridge and is most enjoyable 3-12 days after making.
You can replace some of the cranberries with candied ginger. When loosely chopped down in size, ginger replicates a traditional salamis fatty bits quite well. Glazed cherries can also go in nicely.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This received rave reviews when I handed it out for teachers gifts.